Juicy Crisp-Lattice Gyoza (Hanetsuki)

Method

1. Chop the cabbage finely (about 3 mm), toss with the salt, leave for 10 min, then squeeze it hard a handful at a time. Meanwhile, chop the pork belly with a knife into 3 mm bits; the little nuggets of fat melt as the gyoza cook and turn into juice.

   Add in this stepCabbage 120 gSalt (for the cabbage) ½ tsp

2. Put the minced pork, chopped belly, soy sauce, oyster sauce, sugar and white pepper in a large bowl and knead by hand for 2 min until sticky. Add the cold stock in three additions, kneading after each until the meat has soaked it all up. It is right when the meat looks glossy and no liquid pools in the bowl.

   Add in this stepMinced pork 120 gPork belly, skinless 60 gSoy sauce (filling) 2 tspOyster sauce 1 tspSugar ½ tspWhite pepper 1 pinchChicken stock, chilled 40 ml

3. Mix in the squeezed cabbage, chives cut into 5 mm lengths, finely chopped spring onion, grated garlic and ginger, and the sesame oil. Cover and chill for 15 min: the fat firms up, the filling is easier to wrap and holds its juice better.

   Add in this stepGarlic chives 30 gWhite part of a leek-style spring onion 10 gGarlic cloves 1Fresh ginger 8 gToasted sesame oil (filling) 1 tsp

4. Put 15–17 g of filling in the centre of each wrapper and wet the far half of the edge. Fold it in half, make 6–7 close pleats in the front side and press firmly to seal. Tap the bottom on the board so each one stands flat. Space them out on a floured tray and cover with a damp cloth.

   Add in this stepLarge gyoza wrappers (about 10 cm) 20

5. Whisk the flour into the water until there are no lumps; this is the lattice batter. For the sauce, mix the rice vinegar, black pepper and soy sauce in small dishes and add chili oil to taste. Plenty of pepper in vinegar is the gyoza-bar way.

   Add in this stepWater (for the lattice batter) 100 mlPlain flour 1½ tspRice vinegar (sauce) 2 tbspCoarsely ground black pepper (sauce) ½ tspSoy sauce (sauce) 2 tspChili oil (rayu) to taste

6. Heat the oil in a 26 cm non-stick frying pan with a lid on medium heat. Arrange the gyoza in a ring or rows, just touching, and fry for 2 min until the bottoms take on a little colour. If it says ×2, cook in two batches and use half the batter for each.

   Add in this stepVegetable oil 1½ tsp

   medium heat

7. Stir the batter again and pour it between the gyoza, shielding yourself with the lid because it spits, then cover at once. Steam on medium heat for 7 min, until the liquid has almost gone and a thin white film covers the pan.

   medium heat

8. Uncover, turn up to medium-high heat, drizzle the sesame oil around the edge and fry for 2 min 30 sec, until the white film dries into a golden lace and the whole thing slides as one when you shake the pan. Cut one open to check it is piping hot with no pink, then cover with a plate and flip so the lattice is on top.

   Add in this stepToasted sesame oil (to finish) 1 tsp

   medium-high heat